This recipe is perfect for small snacks or as entertaining finger foods. Fresh crisp cucumber is hollowed and stuffed with a delicious blend of cream cheese, Phillips crab meat & spices. Best served chilled, these tiny cups pack a big taste.
Recipe submitted by:
Jackie D. from Glendale, CA
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8 oz. Phillips Crab Meat, excess liquid removed
3 long cucumbers
1/4 c. sour cream
1/4 c. cream cheese, softened
1 tsp. hot pepper sauce
1 tsp. sea salt
1/2 tsp. black pepper
1 tsp. brown mustard
1 Tbsp. green onion, minced
Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices.
Using a small melon baller, scoop our most of the inside. You want to leave the walls and a thick portion of the bottom intact.
In a bowl, combine the sour cream and the cream cheese with a fork until well combined.
Add the remaining ingredients (except crab meat) and stir until combined. Gently add the crab meat at the end, being careful not to break up any lumps.
Fill each of the cucumber cups with the crab dip.
Refrigerate until ready to serve. Serve within 2 hours of making.